featuring The Berry Last Straw | adapted from Donna Hay
This delightful pavlova is the perfect dessert when you're craving sweetness but still want something light. Try it with The Berry Last Straw, Plum and Get it, or another one of our delectable jams!
Active Time: 20 minutes
Total Time: 2.5 hours
Yield: 6 servings
- 3 extra large egg whites, room temperature
- ¾ cup superfine sugar
- 1 tablespoon cornstarch
- ½ teaspoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 6 tablespoons The Berry Last Straw
- Preheat oven to 300°. Line a sheet pan with parchment paper. Trace six 3-inch circles on parchment paper.
- Place the egg whites in the bowl of an electric mixer and beat on high speed until soft peaks form.
- Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more.
- Once all the sugar is added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy.
- Place the cornstarch and lemon juice in a small bowl and mix until smooth.
- Add the cornstarch mixture to the egg white mixture and beat for 30 seconds or until well combined.
- Use a spatula or a large spoon to scoop the meringue into the circles you traced on the cookie sheet. Spread the meringue to the edges of the circles, smoothing out any small peaks. Make a slight depression in the center of each meringue circle. Alternatively, a pastry tube with large tip can be used, building outer ring and leaving inner indentation.
- Place the meringues in the oven and immediately turn the heat down to 250°. Bake for 1 hour and 20 minutes. Turn off oven and leave door closed, allowing pavlova to cool for 1 hour. (At this point, the pavlova can be stored several days in a covered container)
- Beat heavy cream with mixer until foamy and add 2 tablespoons sugar. Beat until slightly firm peaks form. Gently add the whipped cream into the meringue middle indentation.
- Dollop 1 tablespoon of The Berry Last Straw over the whipped cream.